Appears in
- About
Ingredients
- 6 to 10 ripe blackberries
- 10 g / .35 oz pasteurized egg whites
Method
- Dry the blackberries in a dehydrator or a very low oven (50°C / 122°F) until there is no moisture present, about 12 hours.
- Brush the blackberries lightly with the egg whites, then coat with the sugar.
- Let them dry at room temperature for at least 2 hours before using, or until the sugar has crusted onto the blackberry.
- Reserve in an airtight